Seafood Soft Tacos Recipes

EASY SHRIMP TACOS

Steps:

• Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
• Meanwhile, prep your toppings.
• Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
• Assemble tacos as desired and serve immediately.

EASY AND QUICK SHRIMP TACOS

Steps:

• Combine onion, carrots, and cilantro in a bowl.
• Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
• Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
• Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
• Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

BEEF SOFT TACOS

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

BAJA FISH SOFT TACOS

Steps:

• In small bowl, stir Baja Sauce Seasoning (from dinner kit), mayonnaise and water until well blended; set aside.
• Empty Crusted-Fish Seasoning (from dinner kit) into shallow dish or bowl. Cut fish fillets into 10 equal pieces. If fish is dry, moisten with wet paper towel. Place fish pieces on seasoning, turning to coat very lightly on both sides.
• In 10- or 12-inch nonstick skillet, heat oil over medium-high heat. Carefully add fish pieces to hot oil. Cook 2 to 3 minutes or until golden brown on bottom. Reduce heat to medium. Turn fish; cook 2 to 3 minutes longer or until golden brown and fish flakes easily with fork (145°F); thicker fish pieces may require a longer cook time.
• Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
• Place fish on tortillas. Top with Baja Sauce, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

SOUTHWESTERN SHRIMP SOFT TACOS

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

SHRIMP SOFT TACOS

Steps:

• Peel and devein shrimp.
• Melt butter in a saute pan and saute shrimp just until they turn pink. Don't overcook.
• Season with salt and pepper and serve with warm fresh tortillas and salsa.

SEAFOOD SOFT TACOS

Steps:

• Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

SEAFOOD TACOS

Steps:

• Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

SHRIMP SOFT TACOS

Steps:

• Combine milk, poblano peppers, bouillon, cream cheese in a blender container. Blend until smooth, set aside.
• In a large bowl combine Cajun seasoning and shrimp. Toss to evenly season.
• Heat oil in a large sauté pan over low medium heat. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender. Add shrimp. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
• Place 3-4 cooked shrimp and 1-½ tablespoons shredded mozzarella in each tortilla and fold. Drizzle tacos with poblano cream sauce and queso fresco and serve.

EASY SHRIMP TACOS

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.